By Carol Wright - From The Queen Elizabeth 2 Cookbook

June 2021

Serves 4


  • 4 egg whites
  • ½ cup caster sugar
  • 15 fl oz milk


  • 5 egg yolks
  • ½ cup caster sugar
  • Pinch of Salt
  • A few drops of vanilla extract
  • 1 lb sweetened raspberries



  • Make a meringue mixture with the egg whites and caster sugar. Spoon tablespoonfuls into the milk and simmer in the milk until set. Lift out carefully with a slotted spoon and put to one side.
  • Use the milk from the poaching to make the custard sauce. Beat the egg yolks with the caster sugar and a pinch of salt.
  • In a double boiler, heat the milk and gently beat in the egg mixture allowing it to thicken slowly; then add a dash of vanilla extract. Allow the thickened custard to cook and chill it.
  • Spread over the base of a serving dish and place the poached meringue on top. Decorate the dish with spoonfuls of fresh or frozen raspberries sweetened for taste. Whipped cream can also be added as decoration.